Herb-Roasted Pheasant with Wild Rice Is a Gourmet Delight Created by Chef Shannon Shaffer

Published On: August 10, 2021Categories: Dressed Pheasants

Chef Shannon Shaffer has served pheasant more than once. He is a Wisconsin Native, who is now the Head Chef at Design Cuisine in Arlington, Va. Chef Shaffer planned the Inaugural dinner for Barrack Obama. Chef and his team have prepared meals for diplomats, politicians, and executives. Meals have ranged from intimate parties of six to significant events of 7,000. Chef Shaffer’s recipe for herb-roasted pheasant with wild rice that we are sharing today is for ten people. We are honored that this recipe is part of our MacFarlane Pheasants’ free recipe book that can be downloaded from our website. Enjoy this gourmet pheasant recipe at your next dinner party and download our recipe book for more delicious pheasant and other wild meat recipes.

Herb-Roasted Pheasant with Wild Rice

By: Chef Shannon Shaffer

  • Prep Time:30 minutes
  • Cook Time:10 minutes
  • Total Time:1 hour
  • Serves:5-6


  • 10 MacFarlane Pheasant, 2-2.5 pounds
  • 2 quarts chicken stock or canned chicken broth
  • 2 carrots, diced
  • 1/2 onion, diced
  • 1 tablespoon salt and pepper mix
  • 2 tablespoons garlic, roasted
  • 1/2 cup olive oil with chopped fresh rosemary, thyme and sage


  1. Preheat oven to 400°F.
  2. Add the onion, carrot, garlic and apricot.
  3. Cook until the vegetables are soft and all liquid has been absorbed.
  4. Refrigerate rice mixture until cold.
  5. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.
  6. When rice is cool, add the pheasant puree to the rice until well mixed.
  7. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.
  8. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant.
  9. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper.
  10. Place the pheasants on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes.
  11. Remove pheasants from oven and cover with lid or foil and allow to sit for 10 minutes before serving over sautéed spinach.
Day 64Cover Management in Flight Pens
Crates of Pheasant ChicksPreparing Chicks for Shipment Through the US Postal System

Related Posts

  • Pheasant Pot Pies

    New Twist on the “Old” Pot Pie

    Read Post

  • Thank You

    Important Announcement: Transition of MacFarlane Pheasants’ White Bird Division

    Read Post

  • Christmas Ideas for Pheasant Lovers

    10 Christmas Ideas for Your Pheasant Loving Friends

    Read Post

  • Pheasant Pie

    Order MacFarlane Pheasants Brats and Pheasant Pot Pies Soon-Sale Prices

    Read Post

  • Rotisserie Pheasant

    A Simple Pheasant Feast for Guests

    Read Post

  • Celebrating Blackhawk Technical College Culinary Program and Chef Joe Wollinger

    Celebrating Blackhawk Technical College Culinary Program and Chef Joe Wollinger

    Read Post

  • Photo of Chef Alonso Contrisciani

    Chef Alfonso Contrisciani and his Assistant Otto Borsich Prepared MacFarlane Pheasant at the 2023 NAGA convention

    Read Post

  • Photo of Whole Pheasant

    Chunky Pheasant and Bean Soup Is the Perfect Meal for A Snowy Day!

    Read Post

Subscribe to the newsletter

Take Advantage of These Free Resources

As the biggest game bird farm in the United States, we want to share our experience with you. Download our free resources below and get started.

Pheasant Design

Setup & Care for A Delivery of Adult Birds Manual

Get free tips about holding facility setup and daily care instructions.

Pheasant Chicks

The Insiders Guide to Pheasant Rearing

Get our insight as to what it takes to successfully run and manage a gamebird farm in this free guide.

The Complete Flight Pen Construction Manual

Flight Pen Construction Manual

Receive expert tips to help you design & build flight pens for your game bird farm.